Name: Aloo Gobi
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 3 tbsp neutral oil; 1 tsp cumin seeds; 1 onion; 1 tbsp ginger; 1 green chilli; 2 tomatoes; 2 tsp ground coriander; 1 tsp ground turmeric; 1 tsp amchur; 1 1/2 tsp salt; 1 head cauliflower; 3 potatoes; 2 tbsp neutral oil; 1/2 tsp ground turmeric; 1 tsp garam masala; a handful coriander leaves; 1 tbsp lemon juice

3 tbsp

1 Fry the whole spices, then the onion 10m

2 Cook the masala until fragrant and thick 15m

4 Fold everything together and cook uncovered 5 minutes 5m Uncovered. Any lid at this stage undoes the browning you just spent 30 minutes on.

1 tsp

1 tbsp

2 tsp

1 tsp

1 1/2 tsp

1 head

3 Roast at 220°C / 425°F until browned at the edges 30m Separate tray, high heat. Cauliflower steamed in a covered pan is the classic failure here.

2 tbsp

1/2 tsp

1 tsp

a handful

1 tbsp

Roast, don’t stew

Cauliflower is mostly water, and in a covered pan it releases that water and simmers in it. Roasting on a hot tray drives the water off and browns the cut surfaces — which is where all the nutty, sweet flavour in this dish comes from. The masala is then a coating, not a cooking medium.

Notes

Large florets. Small ones overcook before they colour.
Amchur if you have it, lemon if you do not. This dish needs sourness to balance the starch.
It is meant to be dry. If it looks saucy, cook it down further.

Method

Fry the whole spices, then the onion

Cook the masala until fragrant and thick

Roast at 220°C / 425°F until browned at the edges

Fold everything together and cook uncovered 5 minutes

Roast, don’t stew

Notes